Great Chef Mark Holger

Seafood Fajitas
Mark Holger
Santa Fe Restaurant
New Orleans

These ‚“open-faced‚” fajitas present the wealth of the sea with a southwestern kick. Each arrives at the table with a tortilla along with rice, beans, and seafood, and its perfectly possible to fill the tortilla ‚Äî but more likely the diners will enjoy each part of the dinner separately.

For each serving:

3 tablespoons oil
4 small shrimp, peeled
2 soft-shell crawfish
Two 1-ounce slices monkfish
2 oysters
1/2 soft-shell crab
1 frog leg
1 scallop
6 cooked crawfish tails
4 mushrooms
(8 ounces assorted seafood, as above, or best selections at the market)

1 tablespoon oil
3/4 cup assorted sliced peppers
1/2 small onion, finely chopped
1 small tomato, diced
1 to 2 teaspoons seafood spice blend
Salt and freshly ground pepper

1/2 cup cooked rice
1/4 cup sweet corn kernels
1/2 tomato, diced
2 green onions, white and green parts, chopped

1/2 cup brown gravy
1/2 cup refried beans or black beans, slightly crushed
1 flour tortilla, warmed
3 sprigs parsley, chopped

Heat the oil in a skillet. Place all the seafood except the cooked crawfish in the skillet. Stir with a wooden spoon until browned. Add the cooked crawfish and mushrooms and heat through.

In a separate skillet, combine the oil, peppers, onions, and tomatoes. Saute 2 to 3 minutes, until the vegetables are softened. Combine with the seafood and season to taste with seafood spice blend, salt, and pepper.

Combine the rice with the corn, tomatoes, and green onions and heat together briefly.

Heat the brown gravy and pour onto a plate. Place the cooked seafood over the gravy. Serve with the rice, beans, and a rolled warm flour tortilla. Sprinkle with finely chopped parsley.